Food product.



UNITED STATE$ RUSSELL WILES, 0F RIVERSIDE, ILLINOIS.

FOOD PRODUCT.

No Drawing.

My invention consists in a new food nfect not and method for producingthe same.

1t is well known that fermented malt liquors, like beer, contain,besides alcohol and \V&tl, fl considerable quantity of readilydigestible food, partly in the form of proteids and partly in the formof maltose, in addition to certain valuable tonic materials. There is,however, a wide-spread objection to the use of such liquors because oftheir alcoholic content, and efforts to pro duce non-alcoholicsubstitutes, especially for beer, have been very frequent. Theseefforts, however, have usually resulted either in a product with anundesirable taste, due to changesin the remaining ingredients producedon them by removing the alcohol, or else in a product more likemalt-extract than beer, 5. 8., a product high in maltose and of a. sweettaste. Eflorts have also been made to produce a concentrated syrup orsolution which could be diluted with carbonated water, as in dispensingsoda water, to produce a drink having a true beer flavor. Such effortsiave failed, partly because of the inherent difficulties ofconcentrating even malt extract without fundamentally changing theflavor, and partly because the'cencentrated syrup poils readily, and isnot easily pasteurize without fundamental changes in its liars-r; It hasbeen demonstrated, however,

"that the most. complex substances can be 40 treated by moderndesiccating methods and instantly reduced to a dry powder, and willundergo no substantial chemical alteration in the process. In suchmethods the liquid is reduced to the finest possible droplets. byspraying under a very high pressure into a desiccating atmosphere. Thedroplets are so very small that the spray has the appearance of fog ormist, and the liquid content evaporates so quickly and over such anenormous surface, that the solid content is dried be fore it reaches ahigh enough temperature, orremains long enough at such temperature, tosubstantially change its composition.

Specification of Letters Patent.

Patented Jan. 16, 1917.

Application filed December 26. 1914. Serial No. 579,103.

Even the alluunens of milk do not coagulate, and the cramp-lei: enzymeof malt are known to be attainable in a dry state substantiallyunaflected by the desiccating process when it is properly performed.

My, process consists in taking a fermented malt beverage, as beer, whichhas the characteristic relatively low sugar content, and

practically tree from the diastases of the malt; and which contains theusual normal proteins and other contents of such beverages and inspraying the liquid in the form of extremely fine droplets into adesiccating atmosphere, whereby the particles are iii-- stautly dried,and collecting the dried pan ticles thus formed. A part of the alcoholcan, of course, be conveniently collected by fractional condensation andform a valuable by-product.

The powder resulting from my process has substantially the full food andtonic value of the beverage from which it was made, the sugar is notappreciably, if at all, caramelized, and the proteids and other solidshave not appreciably changed. It is soluble in water'to make aconcentrated solution for subsequent dilution with carbon 'ated water,or can be dissolved in carbonated water in the first instance ifpreferred. The first method of use is probably most convenient, becauseof the ease of dispensing; although inpractice it will probably be mostdesirable to rend the dried powder so that the concentrated solution canbe made up fresh at such intervals as not to spoil before it isdispensed.

What I claim as new and desire to secure by Letters Patent, is:

The herein described. water-soluble dry food powder consisting of thesolid constituents of fermented malt liquor in the quantity and relativeproportions which they bear to each other in such liquor, such solidconstituents being chemically substantially unchanged, whereby a watersolution of the powder, when carbonated, has substantially the originalproperties of the fermented liquor except for the alcohol content.

RUSSELL WILES.

In presence of F. M. RONDEAU, O. C. Ayrsos.

